10,000 low carb recipes

Indonesian-style mie goreng with soba noodles, tofu, snow peas, and bean sprouts, tossed in a soy-brown sugar-chili sauce. Vegetarian, low-fat, and on the table in 25 minutes.

Pesto spaghetti tossed with a fresh parsley and basil sauce, pine nuts, Parmesan, garlic, and butter. A 30-minute pasta dinner with a no-cook pesto that freezes well.

Soft-rolled chicken enchiladas with shredded chicken breast and green chiles, sauced with garlic-onion tomato sauce and finished with a dollop of sour cream. 25 minute Tex-Mex weeknight dinner.

Simple garlic butter spread with softened butter and crushed garlic. A 2-ingredient base for garlic bread, grilled meats, roasted vegetables, and savory fillings.

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

French-style cream cheese spread with garlic, herbs, white wine vinegar, and Worcestershire sauce. A make-ahead no-cook appetizer that develops deep flavor overnight in the fridge.

Shrimp and sea scallops steamed with orange juice and rice vinegar, then tossed warm in a citrus-sesame vinaigrette with fresh dill and chives. A light, low-calorie seafood dish that's also diabetic-friendly.

Pork medallions seared and finished with a red wine pan sauce built on shallots, ginger, balsamic, honey, and butter. Bistro-style technique that turns boneless pork loin into a 35-minute dinner.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Garlic prawns sauteed in butter with shallots, then simmered in champagne and fresh lemon juice with dill. An elegant 20-minute seafood dinner served over rice or pasta.

Chinese chicken salad dressing with hoisin sauce, sesame oil, rice vinegar, soy sauce, and dry sherry. A light, savory-sweet Asian dressing ready in 5 minutes. No mayo needed.

Flesh of the Pig Ala Bob Greenberg (And Secret recipe

Mexican-style quesadilla pizza on flour tortillas with refried beans, cumin-spiked pizza sauce, green chiles, olives, and melted cheddar and Monterey Jack cheese.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.